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Lee, Sin‐,Ae,Ryu, Hyung Won,Kim, Young Mee,Choi, Suyong,Lee, Mi Ji,Kwak, Tae Kyoung,Kim, Hyeon Jung,Cho, Moonjae,Park, Ki Hun,Lee, Jung Weon Wiley Subscription Services, Inc., A Wiley Company 2009 Hepatology Vol.49 No.4
<P><B>Abstract</B></P><P>We previously reported that the four‐transmembrane L6 family member 5 (TM4SF5) was highly expressed in hepatocarcinoma, induced morphological elongation and epithelial‐mesenchymal transition, and caused abnormal cell growth in multilayers <I>in vitro</I> and tumor formation <I>in vivo</I>. In this study, we identified a synthetic compound, 4′‐(<I>p</I>‐toluenesulfonylamido)‐4‐hydroxychalcone (TSAHC) that antagonized both the TM4SF5‐mediated multilayer growth and TM4SF5‐enhanced migration/invasion. TSAHC treatment induced multilayer‐growing cells to grow in monolayers, recovering contact inhibition without accompanying apoptosis, and inhibited chemotactic migration and invasion. Tumor formation in nude mice injected with TM4SF5‐expressing cells and the growth of cells expressing endogenous TM4SF5, but not of TM4SF5‐null cells, was suppressed by treatment with TSAHC, but not by treatment with its analogs. The structure‐activity relationship indicated the significance of 4′‐<I>p</I>‐toluenesulfonylamido and 4‐hydroxy groups for the anti‐TM4SF5 effects of TSAHC. Point mutations of the putative <I>N</I>‐glycosylation sites abolished the TM4SF5‐specific TSAHC responsiveness. <I>Conclusion:</I> These observations suggest that TM4SF5‐enhanced tumorigenic proliferation and metastatic potential can be blocked by TSAHC, likely through targeting the extracellular region of TM4SF5, which is important for protein‐protein interactions. (H<SMALL>EPATOLOGY</SMALL> 2009.)</P>
Freezing Behaviors of Frozen Foods Determined by H NMR and DSC
Suyong Lee,Sehun Moon,Jae-Yong Shim,Yong-Ro Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance (1H NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to -40℃) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around 0℃ When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above -20℃. However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC.
Suyong Lee 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04
The noodle market has been worldwide expanding by the rising tide of the convenience food trend and various consumer acceptances. With this trend, a great deal of effort had been made to enhance the quality attributes of instant noodles to satisfy the demand of current consumers. In this presentation, two primary topics related to the quality attributes of noodles are discussed – production of non‐wheat noodles slit from sheeted dough and reduction of noodle cooking times. First, corn proteins were utilized to form a viscoelastic protein network of non‐wheat dough and their rheological and structural properties were characterized to prepare the noodles slit from sheeted dough. The extended β‐sheet alignment imparted high mixing stability to the non‐wheat dough that could be successfully sheeted and slit to noodle strands without gluten. Second, a novel thermal technology based on the modified transient plane source method was applied in order to characterize the cooking property of instant noodles. The porous structure of wheat‐based noodles was also built up to shorten their cooking times. After cooked, the porous‐structured noodles exhibited higher thermal conductivity and lower firmness, possibly indicating the shortened cooking time. 19
Lee, In-Hwan,Amaladass, Pitchamuthu,Yoon, Ki-Young,Shin, Suyong,Kim, Yong-Jae,Kim, Inhye,Lee, Eunji,Choi, Tae-Lim American Chemical Society 2013 JOURNAL OF THE AMERICAN CHEMICAL SOCIETY - Vol.135 No.47
<P>Nanostar and nanonetwork crystals were prepared from fully conjugated poly(3-(2-ethylhexyl)thiophene)-<I>block</I>-polythiophene (P3EHT-<I>b</I>-PT) via a simple INCP process. The structural conformation of the nanocrystals was investigated in detail, revealing that with an increase in the block length of PT, the morphology of the nanocrystals changed from nanospheres to nanorods, nanostars, and to nanonetworks.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jacsat/2013/jacsat.2013.135.issue-47/ja409206p/production/images/medium/ja-2013-09206p_0006.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/ja409206p'>ACS Electronic Supporting Info</A></P>